Sri Lankan pumpkin curry recipe

Name: Sri Lankan pumpkin curry recipe
Ingredients: 750 g Jap pumpkin, seeded and cut into 5–6 cm (2–2½ inch) pieces (skin left on); or pumpkin or squash, seeded and skinned then diced; 4 small pink Asian shallots, sliced; 2 thin green chillies, cut into thirds; 1 sprig curry leaves, leaves picked and roughly chopped; 8 cm (3¼ inch) piece rampe (pandanus) leaf, cut into 2 cm (¾ inch) pieces; 1 tsp teaspoon unroasted chilli powder; 1 tsp ground turmeric; 1/2 tsp fenugreek seeds; 1 1/2 tsp store-bought roasted curry powder; 1 tsp salt; 500 ml coconut milk; 250 ml coconut cream; 2 tbsp coconut oil; 1 tsp black mustard seeds; 2 small pink Asian shallots, sliced; 1 sprig curry leaves, leaves picked

www.lovefood.com

This thick, creamy curry, made with tender chunks of pumpkin, is enhanced by a burst of flavour from tempered onions, curry leaves and mustard seeds.

View full recipe on www.lovefood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lovefood.com.

Share this recipe:

Cooking tools:

Ingredients

750 g Jap pumpkin, seeded and cut into 5–6 cm (2–2½ inch) pieces (skin left on); or pumpkin or squash, seeded and skinned then diced
4 small pink Asian shallots, sliced
2 thin green chillies, cut into thirds
1 sprig curry leaves, leaves picked and roughly chopped
8 cm (3¼ inch) piece rampe (pandanus) leaf, cut into 2 cm (¾ inch) pieces
1 tsp teaspoon unroasted chilli powder
1 tsp ground turmeric
1/2 tsp fenugreek seeds
1 1/2 tsp store-bought roasted curry powder
1 tsp salt
500 ml coconut milk
250 ml coconut cream
2 tbsp coconut oil
1 tsp black mustard seeds
2 small pink Asian shallots, sliced
1 sprig curry leaves, leaves picked